5 – Roma tomatoes
2 – Poblano peppers
2 – Red bell peppers
2 – Radishes
2 – Garlic cloves
1 – Carrot
1 – Jalapeño pepper (optional)
1 – Lemon (juice of)
1 – Lime (juice of)
1 – Celery stalk
1 – Cucumber
1 – Scallion
½ – White onion
½ – Red onion
½ – Yellow zucchini
½ – Mango (optional)
3 quarts – Tomato juice
Few sprigs – Cilantro and parsley (including stems)
Salt and pepper – To taste
Preparation
- Grind all veggies
- Fold in tomato juice, seasoning to taste and lemon and lime
- Let sit overnight, and adjust seasoning
- Spice with horseradish (optional)
- Garnish with baby yellow teardrops, dollop of sour cream and fried basil leaf
